Already characterized as a "superfood" due to its antioxidant power, black garlic has won the impressions in the field of gastronomy and healthy eating.
It is produced from white garlic but has twice the antioxidant power, offering the body an ally against free radicals.
Antioxidants are essential for the proper functioning of the immune system, prevention, repair of damage to our body and inhibition of aging.
Free radicals damage cells and lead to heart disease, Alzheimer's disease, circulatory problems, rheumatoid arthritis, cancer and other chronic diseases.
S-allylcysteine is a component of fresh garlic and a derivative of the amino acid cysteine, which is found in much higher concentrations in black garlic and is thought to help lower cholesterol and prevent cancer.
S-allylcysteine helps in better absorption of garlic allicin by the body.
Black garlic contains up to 4 times higher concentrations of beneficial ingredients, such as Potassium, Sodium, Magnesium, Calcium and water-soluble amino acids.
Improves blood pressure, adjusts cholesterol levels and blood circulation.
Has antimicrobial, antibiotic, anti-cancer, anti-inflammatory and antifungal properties.
Reduces the symptoms of Alzheimer's disease.
It is sweet, with low acidity, while maintaining a light aroma of garlic. The taste becomes complex and interesting, since it emits tons of coffee, molasses and licorice.